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Individual Pumpkin Spice Dessert Cups
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Ingredients:
2 1/2 Cups Biscoff Cookies, crushed and divided
1/4 Cup Unsalted Butter, melted
8 oz Cream Cheese, softened
1/2 Cup Sugar
2 Tsp Vanilla Extract
1/2 Cup Pumpkin Puree
1/2 Tsp Pumpkin Pie Spice
1 1/2 Cup Heavy Whipping Cream
Reddi-Wip Whipped Cream
Directions:
Add the Biscoff cookies to the bowl of a food processor. Pulse until fine crumbs. Remove 2 cups to a mixing bowl (set the remaining crumbs aside).
Add the melted butter and stir to combine.
Use a spoon to scoop into 25 2-oz plastic cups. Use one of the plastic cups to press the crumbs into the bottom of each cup. Place the cups on a baking sheet.
Add the cream cheese, sugar, vanilla extract, pumpkin puree, and pumpkin pie spice to the bowl of a stand mixer. Beat until well combined and smooth.
Add the heavy whipping cream and whip on medium-high until light and fluffy.
Add the mixture to a piping bag or Ziploc bag and snip off the tip. Pipe the mixture into each cup, about ¾ full.
Add a dollop of Reddi-wip on top and sprinkle with the remaining Biscoff cookie crumble. Place a cover on each cup and refrigerate until chilled, about 1 hour. You can also enjoy immediately but any leftovers should be stored in the fridge. Enjoy!
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Add the Biscoff cookies to the bowl of a food processor. Pulse until fine crumbs. Remove 2 cups to a mixing bowl (set the remaining crumbs aside).
Add the melted butter and stir to combine.
Use a spoon to scoop into 25 2-oz plastic cups. Use one of the plastic cups to press the crumbs into the bottom of each cup. Place the cups on a baking sheet.
Add the cream cheese, sugar, vanilla extract, pumpkin puree, and pumpkin pie spice to the bowl of a stand mixer. Beat until well combined and smooth.
Add the heavy whipping cream and whip on medium-high until light and fluffy.
Add the mixture to a piping bag or Ziploc bag and snip off the tip. Pipe the mixture into each cup, about ¾ full.
Add a dollop of Reddi-wip on top and sprinkle with the remaining Biscoff cookie crumble. Place a cover on each cup and refrigerate until chilled, about 1 hour. You can also enjoy immediately but any leftovers should be stored in the fridge. Enjoy!
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